Chilaquiles Yucatecos con Cochinita Pibil

Before you start

• Blend the achiote marinade.

  In a blender, combine the achiote paste, orange juice, grapefruit juice, lime juice, peeled garlic cloves, dried Mexican oregano, cumin, allspice, and kosher salt, blending until completely smooth.

• Marinate the pork.

  Pour the bright red marinade over the pork chunks, massaging it thoroughly into the meat so every crevice is coated, then cover and refrigerate for at least 4 hours, or ideally overnight.

• Cure the red onions.

  Place the sliced red onions in a heat-proof jar or bowl, pour the hot water and white vinegar over them, add the salt, oregano, and optional habanero slices, and let sit for at least 30 minutes until they turn a vibrant pink.

Ingredients

• boneless pork shoulder3 lb
• achiote paste3 oz
• fresh orange juice1/3 cup
• fresh grapefruit juice1/3 cup
• fresh lime juice1/3 cup
• garlic4 med clove
• dried Mexican oregano1 tsp
• ground cumin1/2 tsp
• ground allspice1/2 tsp
• kosher salt1 tbsp
• frozen banana leaves1 lb
• red onion1 large
• white vinegar1/2 cup
• very hot water1/2 cup
• kosher salt1 tsp
• dried oregano1/2 tsp
• fresh habanero pepper1/2 med
• Roma tomatoes1 1/2 lb
• white onion1/4 large
• garlic2 med clove
• fresh habanero pepper1 to 2 med
• vegetable oil1 tbsp
• kosher salt1 tsp
• thick restaurant style corn tortilla chips14 oz
• Mexican crema1/2 cup
• Edam cheese1/2 cup
• fresh cilantro leaves1/4 cup

Method

1. 01

   Prepare the banana-leaf Dutch oven.

   Preheat the oven to 300°F. Quickly pass the banana leaves over a warm stove burner for a few seconds to soften them and prevent tearing, then line the bottom and sides of a heavy Dutch oven, leaving enough leaf overhang to fold over the top.

2. 02

   Braise the cochinita pibil.

   Transfer the marinated pork and all its juices into the leaf-lined pot, fold the overhanging leaves to seal it completely like a package, cover with the lid, and bake for 4 hours until the meat yields completely to a fork.

3. 03

   Shred the pork in its juices.

   Remove from the oven and, using two forks, shred the meat directly in the pot, mixing it aggressively with the rendered fat and rich red juices.

4. 04

   Char the vegetables for the chiltomate.

   Heat a dry cast-iron skillet over medium-high heat and roast the whole tomatoes, onion wedge, unpeeled garlic, and whole habanero pepper, turning occasionally until the skins are deeply blackened and blistered, about 10 to 15 minutes.

5. 05

   Blend the chiltomate salsa.

   Peel the blackened garlic cloves and transfer them along with the charred tomatoes, onion, and habanero into a blender with the salt, pulsing just a few times to retain a rustic, slightly chunky texture rather than a smooth puree.

6. 06

   Simmer the chiltomate.

   Heat the vegetable oil in a wide saucepan over medium heat, carefully pour in the blended salsa so it sizzles on impact, and let it simmer for 5 to 10 minutes until it deepens in color and thickens slightly.

7. 07

   Toss the chilaquiles.

   Fold the tortilla chips directly into the simmering chiltomate using a spatula, letting them cook for 1 to 2 minutes so they absorb the savory sauce while retaining a distinct crunch at their core.

8. 08

   Assemble and garnish.

   Immediately divide the saucy chips among plates, top generously with the hot cochinita pibil, drizzle with Mexican crema, sprinkle heavily with grated Edam cheese, and crown with the pickled red onions and fresh cilantro.

Notes

• Substitute the bitter orange properly.

  Do not replace the traditional naranja agria with plain orange juice or harsh vinegar. The exact ratio of equal parts orange, grapefruit, and lime juice perfectly replicates the chemical acidity and subtle bitterness of the native citrus required to tenderize the pork.

• Control the habanero heat.

  If you want the beautiful floral aroma of the habanero without blowing your palate out, slice it in half and meticulously remove the seeds and white veins before blending it into the chiltomate, or simply float it whole in the simmering sauce and remove before serving.

• Use the right cheese.

  While queso fresco is an acceptable substitute anywhere else in Mexico, the Yucatán has a historic, deeply entrenched affinity for Dutch Edam cheese (queso de bola) brought via 19th-century maritime trade routes. Grating it over the dish is the true regional secret.